Beef enchiladas with cheese (Printable)

Tortillas filled with seasoned beef and cheese, baked in enchilada sauce until bubbling and golden.

# Ingredient List:

→ Beef Filling

01 - 1 lb ground beef
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tsp ground cumin
05 - 1 tsp chili powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Assembly

09 - 8 medium flour tortillas (8-inch)
10 - 2 cups shredded cheddar cheese
11 - 1 can (15 oz) red enchilada sauce
12 - 1/4 cup chopped fresh cilantro (optional)
13 - 1/2 cup sour cream, for serving

# How to Make:

01 - Preheat the oven to 375°F.
02 - Heat a large skillet over medium heat. Add ground beef and cook, breaking it up, until browned, about 5 minutes.
03 - Add chopped onion and minced garlic to the skillet; cook for 2 to 3 minutes until softened.
04 - Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute until aromatic. Remove from heat.
05 - Lightly grease a 9x13-inch baking dish and spread 1/2 cup of enchilada sauce evenly on the bottom.
06 - Lay out a tortilla, place approximately 1/3 cup of beef mixture and 2 tablespoons of shredded cheese in the center. Roll tightly and place seam-side down in the dish. Repeat with remaining tortillas.
07 - Pour remaining enchilada sauce evenly over the rolled tortillas, then sprinkle with the remaining shredded cheese.
08 - Bake in the preheated oven for 20 to 25 minutes until the cheese is bubbly and golden brown.
09 - Allow to cool for 5 minutes. Garnish with chopped cilantro and serve with sour cream.

# Expert Tips:

01 -
  • They come together in under an hour and actually taste like you spent all day on them.
  • The beef filling stays tender and flavorful without any complicated techniques or special equipment.
  • Leftovers are somehow even better the next day, making them perfect for meal prep.
02 -
  • Don't skip the resting time at the end—those 5 minutes make the difference between enchiladas that hold together and ones that become a delicious mess on the plate.
  • Underfilled tortillas will leave you disappointed, but overfilled ones tear or leak, so aim for that sweet spot of about a third cup of beef per tortilla.
  • If your sauce is too thin, the enchiladas can get soggy—thick sauce clings better and creates that beautiful bubbly top.
03 -
  • Warm your tortillas in a dry skillet or over a flame before rolling—they become pliable and soft instead of cracking or tearing, which makes the whole process feel less stressful.
  • If you find yourself making these regularly, brown a double batch of the seasoned beef and freeze half—then you're only 20 minutes away from dinner on nights when you need it most.
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